This is mid-week dining at it’s finest: quick, easy and economical and delicious.
8 large pork sausages
Finely grated rind of 1 lemon
1 tbsp Parmesan cheese, grated (plus extra to serve)
1 tbsp fresh parsley, chopped
1 tin of anchovy fillets in olive oil, drained & finely chopped
1 onion, finely chopped
1 tbsp tomato puree
400g tin chopped tomatoes
1 tbsp white balsamic vinegar
1 fat clove of garlic, finely chopped
1 tsp sugar (optional)
Wholemeal spaghetti, cooked to manufacturers instructions.
Gently sauté the onion in a large frying pan until translucent, then add the garlic and cook for a further 2 minutes.
Stir the tomato puree through the onions and cook for 1-2 minutes.
Add the balsamic vinegar and allow to sizzle for a minute then add the chopped tomatoes. Add the sugar if you are using it. Season, cover and simmer for 15 minutes.
Meanwhile, snip the ends of the sausages and squeeze the sausage meat out into a large mixing bow.
Add the grated lemon rind, Parmesan, parsley, anchovies and seasoning and mix well by hand, making sure all the sausage meat is well broken up.
Roll the mixture into approx 16 walnut-size balls – wet hands makes this a whole lot easier – and place on an oiled grill pan.
Grill the meatballs for 10 minutes or until cooked through, turning frequently. Add to the tomato sauce and simmer for a few minutes.
After cooking the pasta, reserve a little of the cooking water to loosen the tomato sauce if it’s too thick.
Serve with wholemeal spaghetti and Parmesan cheese.